Monday, 29 February 2016

Dal Pakwan

As various other cuisines of India, Sindhi cuisine is also a vibrant one, sizzling and dazzling with lots of flavors, a wonderful amalgamation of Delish sweets, Perfectly Tangy curries, mildly flavored gravies, rich and wholesome Biryanis, Wide array of seasonal Vegetables, awesome variety of Flatbreads, and not to forget the world famous Sindhi Papad and Sindhi Pickles. A Royal breakfast preferred by Sindhis, is ought to be The Dal Pakwan, the crisp fried Maida flatbreads, served with simple Chana dal, garnished with chutney and chopped onion.

This is a traditional breakfast dish made in Sindhi Homes during festivals or on special occasions or when a guest is supposed to be treated with authentic Sindhi Breakfast. A very heavy combination, this food keeps you filled for hours. In addition to the current influences, it must be asserted that Indian and Arab foods have basically influenced Sindhi cuisine. Therefore, there would be similarities between Sindhi cuisine and the cuisine in India at large. The spicy and aromatic features of Sindhi and Indian meals can be easily noticed. This is quite a heavy dish to digest, and in accordance with today’s views of healthy meals at breakfast, some people choose other dishes. It is a dense channa masala consumed with Puris made of flour. What makes this part of the breakfast dish heavy is the fact that it deeply fried in oil.

Well, I made this Delicious Daal Pakwan on last weekend, But dew to some reason I was not able to post it. So now I am going to share this heavenly delicious Breakfast recipe with you all....I Love this mild flavor of chana daal and crispy pooris... Amazing Combination to have something heavy in the morning...In my this dish I have not used green chilies in my tadka just bcoz my
green chilies were over spicy and Prisha is not at all going to tolerate
this much spiciness Even me too...So better not to add them, So used
only red chili powder, I know the green chili tastes better, but you
know, What If your food went extremely hell to your loved once??? So
better cut it off ;) Top up with Onions and Tamarind Chutney make this breakfast Super hit...When I was making these crispy pooris, you wont believe this, One poori is in my kadhai to be fry, and one daal pakwan chaat is ready in my other hand to go straight in my mouth...lol ;) When You cant control yourself to have that food right away in your mouth, that means its heavenly delicious and soul satisfied. You know I can have this Daal Pakwan not only in my breakfast, Even in my lunch or dinner also....So try this super delicious, and mouthwatering recipe straight from the Sindhi cuisine, and Enjoyy it :)

1. Soak the Chana Daal atleast for an hour, Then Heat a cooker with oil and add cumin seeds, finely chopped onion, grated ginger, finely chopped green chilies and soaked chana dal. (Note: I have not added Green chilies here in my Tadka only because My green chilies were Over spicy so used Red chili powder, I have used Green chilies in my garnishing only.)

2. Add Garam masala, Turmeric powder, Red chili powder, salt to taste and water enough for the daal to soak and then cover it with the pressure cooker lid and let it cook up to two whistles.

3. After two whistles turn off the flame and Add coriander leaves and mix well. Take it out in a bowl.

How to make Pakwan:

1. Take a Bowl and add APF, oil, cumin seeds, water and little salt, and make a dough.

2. Make small balls of the dough. Apply little oil on the working board and the rolling pin. Roll it into thin Pakwans and cut it in the shape of a perfect circle using a lid. Prick the Pakwans slightly using a fork so that they do not swell up like Pooris.

3. Fry the Pakwans on low heat. Fry until they turn golden brown in color.

Serve the Hot Daal Pakwan in chaat style like top it with onions and Tamarind chutney or simply serve them like individual serving.